Spinach-Stuffed Oysters

The easiest way to make this is to buy shucked oysters and bake them in commercially available scallop shells or ramekins.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1½ pints shucked oysters, drained (reserve shells)
  • 1½ Tbsp. lemon juice
  • 4 tsp. grated Parmesan cheese
  • ⅛ tsp. ground nutmeg
  • 1 package (10 oz.) frozen creamed spinach, thawed and drained


  • Spray half the oyster shells with nonstick spray and place on a large baking sheet.
  • Divide the oysters among the shells. Sprinkle with lemon juice. Mix the Parmesan cheese and nutmeg with the spinach and spoon over the oysters.
  • Bake for about 20 minutes, until the oysters are very hot and the cheese topping is lightly browned.